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Boil bean sprouts separately to preserve their crisp texture, then cook rice using the blanching water for a rich, savory flavor—deep and satisfying bean sprout rice.

A restaurant-style bibim naengmyeon recreated with a custom broth made by simmering barley shrimp and a rich, savory sauce blended with freshly grated fruits for a deep, umami-packed flavor.

A savory side dish that transforms strong-smelling perilla leaves into a tender, delicate texture by briefly blanching them and layering them with a homemade dried anchovy-dried kelp soy sauce marinade—perfect for pairing with rice.

A rich and refreshing beef radish soup made without seasonings, using a secret method of marinating radish in soy sauce

Shishito peppers and anchovies cooked separately, then combined to preserve both textures

A clear, refreshing squid and radish soup simmered with a broth made from julienned radish and dried kelp, featuring plump squid for a clean, slightly spicy flavor.

An innovative soybean sprout salad with dried kelp, steamed using minimal water to preserve rich umami and crisp texture

A refreshing and tangy seaweed cucumber cold soup made with store-bought cold noodle broth and vinegar

A chewy and crisp steamed chili pepper dish made by mixing flour and starch to enhance texture, using a spray bottle to moisten the dry powder evenly without clumping, ensuring thorough cooking.

Anchovies tossed in a moist gochujang sauce flavored with a small amount of licorice-infused water

A restaurant-style sauce that balances the richness of meat with a harmonious blend of salt, soda, and lemon—without artificial seasonings.

A nourishing dish featuring cleaned eel grilled in three distinct flavors: salted, yuzu gochujang, and sweet-savory soy sauce.